Adapted from Coconut Almond Granola, by Nicole at Baking Bites
Time: 1 hour
Serves: 8 to 10 [I suggest making the whole batch.]
3 1/2 cups rolled oats
2 1/2 cups crispy brown rice cereal
1 1/2 tsp ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon grated nutmeg (preferably fresh grated)
3/4 teaspoon salt
1/2 cup dark agave nectar
1 tablespoon honey (or maple syrup)
1 1/4 cups sugar-free apple sauce
1 teaspoon vanilla extract
1 1/2 cups shredded unsweetened coconut (You can find unsweetened shredded coconut in natural foods stores)
1/2 cup macadamia nuts, chopped
1/2 cup cashew nuts, chopped
1 1/2 cups dried pineapple and mango, chopped
1. Preheat the oven to 325F and line a large baking sheet with parchment paper. [I use a jelly roll pan.]
2. In a large bowl, combine oats, crispy brown rice cereal, and spices.
3. In a medium bowl, whisk together agave nectar, honey, apple sauce, and vanilla extract.
4. Pour wet ingredients into dry ingredients along with shredded coconut and nuts and stir to combine. Spread on prepared baking sheet(s) in an even layer.
5. Bake for 30 minutes then turn over the granola carefully using a large wide spatula. [Don't worry if the granola splits apart when you turn it over.] Bake for an additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center might not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola to a cooling rack and let the rest cook for another 10-15 minutes until done.
6. Cool on pan or on a wire rack.
7. Break cooled granola apart into bite-size clumps and mix in chopped pineapple and mango.
I follow Deb's tip at the Smitten Kitchen and store the granola in an air-tight container in the freezer. Deb says this keeps the granola crispy and crunchy indefinitely. I wouldn't know because I have never had a batch last longer than a week in my house.